Red Velvet Pound Cake is where two wonderful worlds collide. Tender, buttery pound cake and the unmistakeable tangy, light chocolate flavour of red velvet cake. All topped off with a light as air marshmallow frosting.
Preheat the oven to 350F / 180C / 160C fan forced. Grease and line a 6 cup capacity loaf tin.
In a small bowl combine the flour, sifted cocoa, baking powder and salt, then whisk to combine well.
In a large bowl or the bowl of stand mixer with paddle attachment, beat the butter and sugar until lightened and creamy.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape the sides of the bowl from time to time.
Add the vanilla and food colouring and beat to combine.
Add half the flour mixture and mix on low just until combined (no more).
Follow with the buttermilk, mix in, then the rest of the flour mixing until only just combined.
Tip the mixture into the prepared tin, then level out with a spatula.
Bake for 45-60 minutes until a toothpick comes out with a crumb or two attached.
FOR THE FROSTING
Place the egg whites, sugar and cream of tartar into a large heatproof glass bowl and sit it on top of a saucepan of simmering water - make sure it is not touching the water.
Use a handheld beater to beat the mixture for 5-6 minutes, until it becomes very thick and holds it's shape when moved. If you have a candy or meat thermometer, check the temperature is at 60C / 140F - at this temperature the eggs are pasteurized.
Remove the bowl from the saucepan and turn off the heat. Continue to beat the frosting for a further 5 minutes until it has cooled almost to room temperature and is even thicker and glossy. It should be at stiff peak stage.
Once the cake has cooled, spread over the frosting, creating peaks here and there. Use a kitchen blowtorch if you have one to toast the frosting.
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).